That’s because these Japanese potstickers are perfectly suited to going meatless, thanks to a filling that is brimming with the pungent flavors of garlic, ginger, and sesame oil. Add in some umami enhancers like powdered shiitake mushroom and soy sauce, and these dumplings couldn’t possibly be accused of being bland, even by the most ardent carnivore. In this dish, the challenge wasn’t in the flavor department, but in the texture. For this, I enlisted the help of my recent go to for vegetarian ground meat, paired with some quinoa. By freezing the tofu and defrosting it, it takes on a crumbly spongy texture that’s close to ground meat. While it lacks the firmness of cooked ground meat, the quinoa fills in with its toothsome texture. The quinoa not only lends a meaty firmness, it adds a ton of protein, fiber, vitamins and minerals, and if you use red quinoa it even has the color of meat. I know a lot of people are intimidated by the thought of folding these dumplings, but it’s not hard, and after you’ve done a few dozen, you’ll get pretty fast. In case you’re wondering if you can skip the pleating and just fold them in half, the pleats actually serve a purpose beyond their decorative value. When you cook the gyoza, they need to sit in the pan with the folded edge facing up. If you merely fold the dumpling in half, they won’t have a flat side. By pleating the seam, you create a convex side and concave side, with a crescent shaped flat surface on the bottom. This allows the gyoza to sit neatly in the pan without falling over. Steaming the gyoza results in an al dente noodle-like wrapper, while deep-frying creates a crisp wrapper. But why settle for one when you can have both by steaming AND frying. The process is simple, just start off frying them until they take on a bit of color, add some water and steam then till the top is done, then let the remaining water evaporate until the bottoms crisp up golden brown. With a crisp base and tender top, you get the best of both worlds in every bite. And if you’re a fan of crisp, golden crust, try my method for Winged Gyoza. These gyoza also make a fantastically comforting soup. My Gyoza Soup recipe isn’t vegan, but you can just substitute the dashi stock for veggie broth and use vegan gyoza and you’re set. Be sure to check out my Gyoza Dipping Sauce post for a trio of tasty dumpling sauces that range from traditional to bold and spicy.
📖 Recipe
